In a large pot, sauté bacon over medium heat until browned and crispy, about 5 min. Remove with a slotted spoon to a plate lined with paper towels. Set aside.

Add butter to the pot and heat until melted. Add onions and thyme; sauté until softened, about 6 minutes. Add potatoes and stock. If necessary, add enough water to barely cover. Bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. Add cod, salt and pepper; simmer until fish is opaque and flakes easily with a fork and potatoes are tender, about 5 minutes.

Using a slotted spoon, gently transfer fish t a large plate. Using a fork, flake fish apart and set aside.

Stir cream into the pot and reheat over medium heat until steaming, stirring often. Do not let boil. Taste and udjust seasoning with salt and pepper, if necessary. Return fish to the pot.

Ladle into heated bowls and garnish with reserved bacon and chives.

Serve!

Variation: Halibut or Tilapia would also work beautifully in this soup.

PS: Wil used bacon that we bought from a local market right next to where we live. There is a stand that carries pork products from an old breed of pigs called Wooly Pigs, named after their hairy 'fleece', that is similar to that of a sheep.